Cook The Book: Tuna And Crab Wraps

• 1 teaspoon mayonnaise
• 1/2 teaspoon wasabi paste
• 1 or 2 drops sesame oil
• 1 soft flour tortilla
• 1/2 carrot, peeled and cut into matchsticks to give 1/2 cup
• 1/4 cucumber, halved lengthwise, seeded and cut into matchsticks to give 1/2 cup
• 3 ounces tuna, sliced into 1/16-by-3/4-inch rectangles
• 1/2 cup white crabmeat
• 1 teaspoon mayonnaise
• 1/2 teaspoon wasabi paste
• 1 or 2 drops sesame oil
• 1 soft flour tortilla
• 1/2 avocado
• 1/4 cup finely shredded iceberg lettuce
• Squeeze of lemon juice

1. Whisk together the mayonnaise, wasabi, and sesame oil in a small bowl, and paint the tortilla on one side with this mixture.
2. Arrange a row of carrots horizontally 3/4 inch to 1 /14 inches up from the bottom of the tortilla you have in front of you.
3. Then arrange the cucumber on top of the carrot in the same way, or as best you can, as it may slip down a little.
4. Top with slices of tuna, also laying them horizontally-this makes it easy to wrap.
5. Roll up the wrap as tightly as you can, starting from bottom. You want to end up with a fat Cuban cigar-like roll. Cut across rolled wrap diagonally to make 3 pieces.
6. Put the crabmeat into a bowl; add the mayonnaise, wasabi paste, and oil; stir to mix.
7. Lay the tortilla in front of you and pout the crabmeat in a line horizontally about 1 inch up from bottom of wrap.
8. Take the avocado half still with skin and scoop out the flesh in 1/2-teaspoon curls, laying these on top of the line of crabmeat.
9. Sprinkle over the lettuce in a neat line also, and then spritz with lemon juice.
10. Roll up tightly from bottom to form a fat cigarlike roll; slice on an angle into 3 pieces.

mayonnaise, wasabi paste, sesame oil, flour tortilla, carrot, cucumber, tuna, white crabmeat, mayonnaise, wasabi paste, sesame oil, flour tortilla, avocado, lemon juice

Taken from www.seriouseats.com/recipes/2008/03/nigella-lawson-tuna-and-crab-wraps-recipe.html (may not work)